Indian whole wheat flour is called atta and is available at Indian markets. It's the foundation for several Indian flatbreads, including naan, puri, and roti, and is typically made from durum wheat. Unlike most whole wheat flour in America and Europe, atta is milled using a stone wheel, which results in a very fine powder. The pressure of the stone grinding also heats the atta slightly as it is ground, resulting in a slightly toasty flavor, a trademark of Indian wheat flatbreads. While American whole wheat flour will work in a pinch, for a truly authentic Indian experience, making a trip to an Indian market to pick up a bag of atta is well worth the trek. What Is Ghee and How to Make It: There's a time and place for regular butter, and then there are those recipes that call for the flavor of butter but with a bolder twist. That's where ghee comes in. It's regular butter that has been rendered through heating to remove the milk solids and water, leaving behind nothing but velvety, golden fat that has a deep, earthy note that floods every corner of the mouth with flavor and lingers long after it's gone. In India, it's hard to imagine many of the most iconic dishes without ghee. It's a staple in every Indian pantry, beloved for its ability to add a nutty flavor to a dish and to withstand high temperatures. Because the water and milk solids have been removed, ghee has a higher smoke point than butter--you can heat it to around 400 degrees F without risk of burning. This makes it perfect for Indian recipes that require sauteing or frying at high heat over a long period of time. Ghee is not as useful in baking, since its flavor is earthier and more robust than melted butter, which can easily overtake the delicate nature of breads and pastries. Its heartiness is perfect for warm desserts like Gajar ka Halwa because it stands up to the richness of the semolina pudding and enhances its flavor without overtaking it. Though similar to Western clarified butter, ghee adds an extra flourish to Middle Eastern and South Asian dishes, since it's cooked for a longer period of time, resulting in a nutty flavor and a deep golden color.